• Pasteurization is heating milk to 72⁰C

for 15 seconds to kill pathogens that

could potentially be harmful

• The main pathogens in unpasteurized

milk are salmonella, listeria,

staphaureus and E. coli

• Pasteurization leaves the important

nutrients in milk intact

• Mastitis is a painful infection common

to dairy cows

• Incidents of mastitis are 1.8 times

more common in freestall cows than

pasture kept cows

• Confinement kept cows have 11%

higher milk production than those

kept on pasture

• Pasture kept cows

have less bacteria on

their teats and

therefore a lower

somatic cell count in

their milk

• Milk is white because

of a protein called

casein

• Pasture fed cows

can produce milk

that has off-colours

(from carotenoids)

or off-flavours

(from ingesting

unusual feed such as

wild onion, or

turnips)

• Cows kept outside have an average

body condition score of 3 or less

• Cows kept on pasture have a higher

energy requirement for maintenance

• Cows kept inside spend ~12.3 hours

lying down